poached chicken salad

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INGREDIENTS

  • 750ml (3 cups) water
  • 1 halved brown onion
  • Pinch of salt
  • 200g chicken breast
  • 400g can brown lentils, rinsed and drained
  • 2 celery sticks, finely chopped
  • 50g roasted capsicum, sliced (not in oil)
  • 2 tablespoon fresh chives, chopped
  • 75g spinach, shredded
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons natural almonds, chopped

METHOD

Step 1

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Place water, brown onion, black peppercorns and a pinch of salt in a saucepan. Bring to the boil over high heat.

Step 2

Add chicken and reduce the heat to low. Cover and simmer gently for 5 minutes. Remove from the heat and leave the chicken, covered, in the poaching liquid for 30 minutes. Transfer the chicken to a plate and set aside to cool slightly. Discard the liquid. Shred the chicken.

Step 3

Combine the chicken, lentils, celery, capsicum, fresh chives and shredded spinach in a large bowl. Whisk mustard, lemon juice and extra virgin olive oil in a bowl. Add to the salad and toss to combine. Sprinkle with almonds.

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